By Jeanne Yacoubou, MS
VRG Research Director

The VRG received an email from a reader who was told in a July 2013 email by a Domino’s customer care representative that “The Pacific Veggie pizza uses cheeses that do contain animal rennet.”

According to the Domino’s website, the Pacific Veggie Pizza contains roasted red peppers, fresh baby spinach, fresh onions, fresh mushrooms, tomatoes, black olives, cheeses made with 100% real mozzarella, feta and provolone, sprinkled with garlic herb seasoning, on a cheesy Parmesan-Asiago crust.

The VRG spoke with three quality assurance specialists at Domino’s in November 2013 to confirm the latest information on all of Domino’s pizza ingredients. One quality assurance program leader told us on the phone when we asked if Domino’s used animal rennet: “No animal rennet is ever used in Domino’s cheese; it’s too expensive as you well know.”

We learned from a quality assurance specialist in charge of managing cheeses who confirmed information from her suppliers for us that “…Domino’s shredded provolone, pizza cheese (mozzarella), and feta cheeses are made with rennet derived from a non-animal source. Parm/Asiago blend (the cheese applied to the Hand Tossed crust for Pacific Veggie) contains lipase enzyme from an animal source, but the rennet is derived from a non-animal source. Parmesan shake-on (grated parm) rennet is non-animal sourced and does not contain lipase.”

Vegetarian and vegan diners at Domino’s who would like to avoid the Parmesan-Asiago cheese blend have several options. Pizzas at Domino’s can be custom-ordered without cheese. According to a Domino’s quality assurance specialist:

“American Legends® theme pizzas (including Pacific Veggie) can be ordered with any crust. Gluten Free and Thin Crust do not contain dairy ingredients in the dough formula. The other crust choices (Hand Tossed, Brooklyn Style, and Pan) do contain dairy ingredients in the dough.All American Legends® theme pizzas, including the Pacific Veggie build, include cheese applied to the crust rim when made with Hand Tossed dough. If there is concern, the consumer ordering can specify ‘no cheese on crust rim.’”

According to another senior-level quality assurance program leader at Domino’s who spoke with us on the phone, “non-animal” L-cysteine is a dough conditioner used in the following crusts: Brooklyn, Handmade Pan and Hand Tossed crusts.

On its website, Domino’s lists its ingredients: https://order.dominos.com/en/pages/content/nutritional/ingredients.jsp. The Gluten Free crust is the only pizza crust that contains honey. According to the online ingredient statement, Domino’s pizza sauce contains “tomato puree (water, tomato paste), sugar, salt, spices,
garlic, soybean oil, and citric acid.” The Hearty Marinara Sauce contains chicken juices and chicken fat.

The contents of this article, our website, and our other publications, including the Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company employees or company statements. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

For more information on fast food and quick-casual restaurant chains, visit our website: http://www.vrg.org/fastfoodinfo.php

Looking for vegan Thanksgiving recipes? We’ve got you covered: http://www.vrg.org/recipes/vegan_thanksgiving.php

If you’re in Baltimore, come join us and Vegan Drinks at our 32nd Annual Vegan Pre-Thanksgiving Potluck Dinner!

5:00 p.m., Sunday November 24
North Baltimore Mennonite Church
4615 Roland Avenue
Baltimore, MD 21210

Vegetarians, vegans, and the merely curious are invited! $4 per person, children under age 18 are free. RSVP is not necessary! Please bring a vegan dish (and serving utensil) that serves four as a contribution from each member of your party. Write ingredients of the dish on an index card to accommodate special diets. Guests are encouraged to bring reusable dishes and utensils to reduce waste. A vegetarian canned food drive is taking place the same night. Consider donating!

Volunteers needed on the day of the event for set-up and clean-up. To volunteer or for more information send us an email at [email protected] or call us at (410) 366-8343.

By Jeanne Yacoubou, MS
VRG Research Director

This entry was just added to our Food Ingredients Guide:

Defoaming agent
Alternate names: defoamer, antifoaming agent, antifoamer, foam inhibitor
Commercial source: petrochemical-mineral, petrochemical-vegetable, vegetable, animal
Used in: cane and sugar beet processing; fermentation used to make enzymes, amino acids, etc.; processing of baked goods, coffee, fruit juice, instant soups and noodles and many other products; many industrial applications
Used for: reducing, eliminating or preventing the formation of foam during the processing of foodstuffs (e.g., cane sugar) and during a food or beverage product’s manufacture or consumption
Definition: Used widely in many food industries, defoamers control undesirable foam production.
Common Examples: dimethylpolysiloxane, polysorbate 60, polyethylene glycol, hydroxylated lecithin, magnesium stearate, fatty acids
Manufacturers: Organic Defoamer Group, Emerald Performance Materials
Classification: Typically Vegan
Definition added: October 2013

The contents of this entry, our website, and our other publications, including the Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

By Jeanne Yacoubou, MS
VRG Research Director

We received an inquiry from a vegan who was considering taking injectable vitamin B-12 (cyanocobalamin). Before starting treatment she wanted to be sure that it was derived from a non-animal source and that no animal products had been involved in manufacture. The VRG contacted several suppliers and manufacturers of injectable vitamin B-12 in June and July 2013 to find out.

An American Reagent pharmacist told us that the injectable vitamin B-12 that they carry “…is manufactured in China and put in vials in the United States.” She didn’t know how it was produced and stated that she could not find out.

APP Pharmaceuticals also sells vitamin B-12. A clinical/technical support representative told us that their injectable vitamin B-12 is “… a fermentation product made using microorganisms…milk/egg is not present in the product as potential allergens…” After requesting more information from their vendor regarding genetic modifications and growth media, the same clinical/technical support representative called us back to say that their vendor replied by email stating that the injectable vitamin B-12 is “acceptable for vegan use…contains no milk/egg in final product. Genetic engineering is used but the final product is GMO-free.”

The medical information department at Sandoz Canada told The VRG by phone that their injectable vitamin B-12 is made by “a fermentation process without animal components.” The representative told us that she couldn’t access any more information.

Canadian Cytex Pharmaceuticals stated that their injectable vitamin B-12 is a “fermentation product from bacteria…the bacteria have been genetically engineered…no dairy or egg is used in the growth media. [The vitamin B-12] is made in Italy.”

The contents of this article, our website, and our other publications, including the Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company employees or company statements. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

For more information on vitamins, sweeteners, and other food ingredients as well as the processing methods used to make them, visit
http://www.vrg.org/ingredients/index.php.

According to Seapoint Farms, their dry roasted line of edamame is now available in select 7-Eleven stores nationwide. In September, 7-Eleven launched a snack shelf that will include 4oz packs of Seapoint Farms product, along with other healthy on-the-go items. Seapoint Farms on their website states, “All of our products are Vegan; we use no animal products or bi-products of any kind.”

The contents of this listing, our website and our other publications, including the Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

For information about food in quick service chains, see: http://www.vrg.org/fastfoodinfo.php

These vegan restaurants were recently added to our online restaurant guide. To find restaurants in your area, visit: http://www.vrg.org/restaurant/index.php.

enVie: A Vegan Kitchen
http://enviehalifax.com/
5775 Charles St., Halifax, NS B3K 1K7
(902) 492-4077
Vegan/natural foods. enVie is a vegan restaurant with a small lounge. The menu is ever-changing but focuses on locally-sourced foods. They offer raw foods, daily specials, and gluten free options. Enjoy dishes like Seitan Picatta, Raw Zucchini Bolognese, or their Quinoa and Mushroom Burger. enVie is located on the corner of Agricola and Charles in the North End of Halifax. Open Tuesday through Saturday for lunch and dinner. Open Sunday for lunch. Closed Monday. Full service, take-out, delivery, beer/wine/alcohol, VISA/MC/AMEX/DISC, $$.

Goldie’s
http://www.goodgoldies.com/
550 Cookman Ave., Ste. 101, Asbury Park, NJ 07712
(732) 774-5575
Vegan/organic. Goldie’s features creative vegan cuisine to dine on amid a background of shimmering and earthy decor. The menu moves from Small Plates to Salads to Plates to Desserts. Enjoy dishes like Lebanese Couscous Salad, White Bean & Vegetable Pot Pie, and Caramelized Tempeh. Reservations are strongly recommended. Open nightly for dinner through late night service. Full service, beer/wine/alcohol, VISA/MC, $$-$$$.

Lil’ Buddha Tea
http://www.lilbuddhatea.com/
274 Lark St., Albany, NY 12210
(518) 443-0029
Vegan/tea shop/café/organic. Lil’ Buddha Tea is a vegan café and gourmet tea shop with a welcoming, cozy ambiance. They feature over 100 organic teas in bulk loose leaf to take home or to enjoy there served hot or iced. Their menu is vegan and includes an eclectic variety of options, from Belgian Waffles to Hemp Tabouli Salad. Free Wi-Fi is available. Enjoy outdoor seating on their sidewalk tables in the summertime. Reservations are accepted. Please note that Lil’ Buddha’s store hours vary from when they serve food and there is no food service on Sunday (beverages only). Open Monday through Saturday for lunch and dinner. Open Sunday for beverages only. Counter service, take-out, catering, fresh juices, smoothies, soymilk, special beverages, VISA/MC/AMEX/DISC, $.

The Lunch Room
http://thelunchrooma2.tumblr.com/
407 N. 5th Ave., Ann Arbor, MI 48104
(734) 224-8859
Vegan/eclectic. The Lunch Room strives to provide diverse vegan dishes that are appetizing to your taste buds as well as your wallet. Enjoy foods such as BBQ Tofu Sliders, Mac & ‘Cheese,’ Tempeh Reuben, and Pad Thai. Dinner specials and bakery items do rotate, so check their online menu before you head to the restaurant. Outdoor seating is available. The Lunch Room is located in Kerrytown Market & Shops. Open Monday and Tuesday for lunch and dinner. Open Wednesday for three meals. Open Thursday and Friday for lunch and dinner. Open Saturday for brunch and dinner. Open Sunday for brunch. Full service, take-out, delivery, catering, smoothies, soymilk, special beverages, VISA/MC/AMEX/DISC, $-$$.

Nature Vegetarian Restaurant
http://www.naturevegetarianrestaurant.com/
1116 Franklin St., Oakland, CA 94607
(510) 238-9688
Vegan/Chinese. Nature Vegetarian’s motto is “Your health is your wealth.” They uphold this phrase by cooking without MSG and with less salt and oil. They serve authentic Chinese cuisine that is completely vegan and really delicious. Try tasty foods like Pea Sprout with Bamboo Truffle, Pumpkin Curry, Corn & Bean Cake Soup, or Veggie Kung Pao Prawn. Nature Vegetarian is a family-owned restaurant with friendly staff and inexpensive prices. They offer terrific weekday lunch specials too. Open daily for lunch and dinner. Full service, take-out, catering, VISA/MC/AMEX/DISC, $.

Vegan Sofritas are now available at Chipotle in Colorado, Utah, and Idaho, in addition to prior test sites. Keep supporting these so that they are added to the rest of the country. For more information, see:

• http://www.chipotle.com/en-us/html/sofritas.html
• http://www.vrg.org/blog/2013/07/30/chipotle-expands-vegan-sofritas-to-entire-northwest/

The contents of this article, our website, and our other publications, including the Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company employees or company statements. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

More fast food information can be found at: http://www.vrg.org/fastfoodinfo.php

There are just a few seats left for the vegan networking dinner we’re hosting during the annual meeting of the Academy of Nutrition and Dietetics! The restaurant is walking distance to the Convention Center. VRG’s Nutrition Advisor Reed Mangels and VRG staff will participate in a discussion. Reserve your space today!

WHERE
Café Th
2108 Pease Street
Houston, TX 77003

WHEN
Sunday, October 20, 2013, 6 PM

MENU
Spring rolls with tofu
Vegetable Noodle Soup with rice noodles, tofu, and vegetables including squash, portabello mushrooms, and bok choy
Yellow Curry with cauliflower, green beans, carrots, and potatoes
Vermicelli with Lemongrass
Stir-Fried Tofu with tomatoes, onions, and bell peppers
Rice
Tea

Cost: $25 per person. Includes tax and tip.

Menu subject to change. Please reserve early as seating is limited. Please send $25 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. Or pay online at www.vrg.org/donate and write in Th Dinner and the attendees’ names in the comments. Or call (410) 366-8343 between 9 AM and 5 PM Eastern time, Monday to Friday to pay with a Visa or MasterCard. Refunds only if we can replace your seat.

By Reed Mangels, PhD, RD

An upcoming issue of Vegetarian Journal will include an article about plant milk. We’d like to give you a sneak peak at what we found about soy milks. To subscribe to Vegetarian Journal, go to http://www.vrg.org/member/

We were able to find more than 80 different varieties of soymilk on grocery aisles and in the refrigerated section of grocery stores. In general, soymilks have more protein, and often more calories than other plant milks, making them a good choice for people who have higher protein needs – pregnant and lactating women, older people, elite athletes, and others. For some children, soymilks can be a very easy way to get in some extra calories and protein.

Many products are labeled as organic and/or contain organic soybeans. Silk makes both organic and non-organic soymilks. 8th Continent products do not appear to be organic.

To see detailed information about everything from the number of calories to how much vitamin B12 is added, to which sweeteners are used in
soymilks from Earth Balance, Eden Foods, 8th Continent, Pacific, Silk, Soy Dream, Trader Joe’s, Westsoy, Whole Foods, and Zensoy, take a look at http://www.vrg.org/nutrition/milk_alternatives/soymilk_table.pdf.

Thanks to VRG interns Candice Kalinski and Gabrielle Rapsis for helping to collect product information.

By Jeanne Yacoubou, MS
VRG Research Director

The VRG noticed “gellan gum” listed on the ingredient statements of several popular non-dairy beverages including Tree of Life®, Silk® and Pacific® products.

We asked KeHE® the parent company of Tree of Life® about its Vanilla Almond Beverage. We received a call back from a KeHE® customer service representative (KeHE® is the parent company) in August 2013 that the gellan gum in their almond beverage “…is not made of animal products…gellan gum is made from a bacterial culture [and] used as a thickening agent…It is a non-GMO product.” The ingredient statement can be seen here: http://www.iherb.com/Tree-of-Life-Unsweetened-Vanilla-Almond-Beverage-32-fl-oz-946-ml/42622

Silk® lists gellan gum as an ingredient in its almondmilks. A Silk® customer service representative told us on the phone in August 2013 that their almondmilk products are often described as “vegan.” The website states that their almondmilks are “free of dairy, soy, lactose, gluten, casein, egg and MSG.” http://silk.com/products/vanilla-almondmilk#

Pacific® states on its website FAQ page that “Gellan gum is an all-natural ingredient approved for use in organic products. It is obtained through a natural fermentation process. It acts as a thickening agent and will bind water. We add it to our beverages to keep water from separating out and forming a layer on top of the beverage.” Pacific® offers several non-dairy beverages containing gellan gum: http://www.pacificfoods.com/food/non-dairy-beverages/nut-grain-beverages/all-natural-hazelnut-original.aspx. The United States Department of Agriculture’s National Organic Program under the recommendation of the National Organic Standards Board added gellan gum (high-acyl form only) in 2010 to its National List of Allowed and Prohibited Substances approved for use in organic foods and beverages: http://www.gpo.gov/fdsys/pkg/FR-2010-12-13/pdf/2010-31196.pdf. This means that gellan gum can be an ingredient in a USDA Organic- or USDA Made with Organic Ingredients-labeled food or beverage product even if the gellan gum is not USDA-certified organic. Its listing is located in section § 205.605 Nonagricultural (nonorganic) substances allowed as ingredients in or on processed products labeled as “organic” or “made with organic (specified ingredients or food group(s))” of the following document: http://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&sid=6f623e1de5457587ccdfec12bc34ed1c&rgn=div5&view=text&node=7:3.1.1.9.32&idno=7.

The VRG contacted CP Kelco the leading manufacturer of gellan gum for more information about its manufacturing process. We were told on the phone by a customer service specialist that gellan gum “…is produced by bacterial fermentation…on corn syrup…it is a non-GMO product.” A statement provided to us by CP Kelco reads in part:

CP Kelco’s…gellan gum…[is] not considered “bioengineered food” as defined by the United States Food and Drug Administration’s proposed rule governing such foods.

CP Kelco’s…gellan gum [is] produced by fermentation. CP Kelco’s products offermentation are produced using bacteria that have not been genetically modified as defined in EU Directive 2001/18. No raw materials produced from or by GMO have been used for standardizing the ready-to sell product.

A product information sheet provided to The VRG by CP Kelco describes gellan gum as “suitable” for those on vegetarian or vegan diets. Food grade and personal care gellan gum products manufactured by this company are certified kosher and halal.

Here is more on gellan gum from the CP Kelco website: http://www.cpkelco.com/products-gellan-gum.html

Source: Biofermentation using a sugar source
Function: Gelling, texturizing, stabilizing, suspending, film-forming
and structuring
Description: Gellan gum is a polysaccharide produced by fermentation of
a pure culture of Sphingomonas elodea. The composition and structure of
native gellan gum produced by commercial fermentation is identical to
the naturally occurring polysaccharide formed by Sphingomonas elodea on
plants of Lily pad varieties.

The contents of this article, our website, and our other publications, including the Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company employees or company statements. Information does change and mistakes are always possible. Please use your own best judgement about whether a product is suitable for you. Further research or confirmation may be warranted.